Chicken Taco Bowl with Cauliflower Rice Recipe
Ingredients
- 1 lb ground chicken breast
- 1 package cauliflower rice - (or 1 medium head of cauliflower, riced with a food processor)
- 1 15oz can black beans - drained and rinsed
- 1 tbsp olive oil
- 4 cloves of garlic - minced
- 1 small onion - finely chopped
- ¼ cup cilantro - finely chopped
- 2 tsp chili powder
- 2 tsp ground cumin
- Juice of 1 small lime
- Salt and pepper to taste
Instructions
- Heat oil in a medium sized skillet over medium high heat. Add in onion and garlic, and sauté for 1-2 minutes.
- Add in ground chicken, chili powder, cumin, and salt and pepper. Cook until meat is browned and no longer pink. Add in beans and cilantro, and cook until beans are heated, about 2 minutes. Squeeze in fresh lime juice, and stir. Transfer to a bowl, and set aside.
- Return pan to heat, and mist with a bit of cooking spray. Add in the cauliflower, and use wooden spoon or rubber spatula to scrape the meat juices from the pan. Stir into the riced cauliflower and season with some additional salt and pepper.
- Divide cauliflower evenly into 4 serving bowls. Top with meat and bean mixture. Cover with favorite toppings like pico de gallo, fresh onion, salsa, and jalapeños.
Notes
The entire recipe makes 4 servings
The serving size is 1 bowl